Veal In Lemon Butter Sauce

1. 1

   Dredge veal cutlets in flour; salt and pepper.

2. 2

   Heat butter in hot skillet.

3. 3

   Add meat and brown.

4. 4

   Reduce heat and cover pan. Cook for 20 minutes.

5. 5

   Turn veal 2 or 3 times.

6. 6

   Transfer meat to warm platter and keep warm.

7. 7

   To juice, add wine, lemon juice and remaining butter.

8. 8

   When butter has melted, pour over meat and serve.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.